Today there are hundreds of unique dishes that are consumed in Nigeria. Each region has its own array of foods however; a common denominator seems to be the use of many herbs and spices to create deeply flavourful dishes. It is impossible to detail all the different cuisines available in Africa’s most populous nation. Nevertheless, it is important that those of us who plan on visiting Nigeria or passing by our local Nigerian restaurant have an Idea of the best dishes to look out for.
Many Nigerians start their day with a bowl of Ogi a fermented cereal porridge that can be made from maize, sorghum or millet. It is comparable to a western style cereal breakfast and has a similar texture to custard. Due to the fermentation Ogi has a very nice aroma and it tastes slightly sour. The porridge is often accompanied with milk and honey. Ogi will generally be served with a side of moimoi, a steamed bean cake or akara the fried version.
For lunch let us travel to the East of Nigeria and select a traditional Igbo dish called Egusi, a wonderful soup based on melon seeds mixed with a variety of other ingredients. Like most Nigerian dishes Egusi soup is cooked with palm oil and chilli peppers however, there are milder versions and the palm oil can be replaced by a healthier alternative such as sunflower oil. An array of assorted meats will always be added to the soup, which may include chicken, beef, fish, mutton and snail. Dried shrimp or crayfish will always be added to the soup to enhance its flavour in addition to a choice of leafy greens such as spinach or bitter leaf. Egusi is enjoyed with a number of swallow foods similar to mashed potatoes but based on Nigerian staples such as yam, cassava or rice. A traditional Igbo swallow would be pounded yam, which is prepared by crushing yams into a soft pulpy mass until it has a firm doe like texture.
